Blissful Vegan Chocolate Mousse Cake

Allergens

Tree Nuts, Avocado

Ingredients

• 1 1/2 cups raw almonds
• 3/4 cup Medjool dates, pitted
• 1/4 cup coconut oil, melted
• 1/2 teaspoon sea salt
• 1 1/2 cups dairy
• free chocolate, finely chopped
• 1 cup full
• fat coconut milk, canned
• 3 ripe avocados, pitted and peeled
• 1/2 cup maple syrup
• 1 teaspoon pure vanilla extract

Instructions

1. Begin with the crust: in a food processor, pulse almonds until they resemble coarse sand. Add dates, coconut oil, and salt process until well combined. Press mixture into the bottom of a 9 inch springform pan, creating an even layer. Set aside.
2. In a double boiler or microwave, gently melt the chocolate. Once smooth, set aside to cool slightly.
3. In a blender, combine coconut milk, avocados, maple syrup, and vanilla blend until silky smooth. Gradually add the melted chocolate while continuing to blend, creating a luscious mousse.
4. Pour the chocolate mousse over the crust, spreading evenly with a spatula. Refrigerate for at least 3 hours or until firm.

Chef’s Insight

Allow the mousse to soften slightly before serving, enhancing its creamy texture.

Notes

A scrumptious dessert that's also gluten-free and refined sugar-free.